Keto Cream Chaffle Bowls


Step 1Preheat the Dash waffle bowl maker (or see recipe tips for alternatives).

Step 2Place all of the ingredients in a bowl and mix until combined. For a better, fluffier and more even texture, place the egg, egg white, mozzarella, cream cheese, almond flour, coconut flour, baking powder and granulated sweetener in a blender or a food processor. Process until smooth.

Step 3Spoon a quarter of the batter (4 level tablespoons, 63 g/ 2.2 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.

Step 4When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter to get four chaffle bowls.
Note: These chaffles will keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy.

Step 5To make the cream filling, pour the cream in a bowl. Process with a hand mixer until slightly thickened and then add the powdered sweetener and vanilla, Process more until stiff peaks form.

Step 6Slice the strawberries. Spoon about half of the cream into the prepared chaffle bowls or use a piping bag. Add half of the berries and then top with the remaining cream. Finish with the remaining berries.